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Questions tagged [thickening]

116 questions
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Fixing too much corn starch

I put way too much corn starch into a "random sauce": I was just mixing random things together to dip my carrots in. It includes whey, honey, and other random things. It was too thin and I used at least 1/2 a box of corn starch. It is still too…
user52250
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Thickening old mushroom soup

Made a great soup with wild mushrooms . to thicken before serving I tried 2 tablespoons of corn starch mixed in water stirred it in slowly and cooked while stirring for 5 minutes - no thickening! What do I do now?
Chips Reid
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Ratio of liquid/glucomannan/xanthan gum for flan or Walden Farms dip

I'm hoping someone can offer suggestions for what a good ratio of glucomannan and xanthan gum per volume liquid to thicken a flavored liquid(water consistency w/o thickeners) into a result that has a similar consistency either to flan/egg custard or…
user2649681
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Pudding isn't setting?

I made some coconut pudding using a recipe I had found, but I'm having some trouble getting it to set. I used this recipe once before and ended up boiling it for probably closer to 2 minutes instead of the suggested 1 minute and it thickened up…
Brh
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Thickening Eggs with Cornstarch

Recently I stumbled across a recipe that uses corn starch to thicken scrambled eggs and was wondering if there was any advice on tweaking the recipe to try and keep the calorie count down. 3 Large eggs 1 1/2 tbs whole milk (I use 2%) - 1/2 tbsp per…
Joe W
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What can be used to thicken chili other than masa harina?

We like to make our own chili and it seems like masa harina is pretty traditionally used as a thickening agent. However, I don't particularly like the flavor it adds and I always have to add more spices after using it. Does anyone know of other…
Cindy
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How can I make this wine and bacon sauce into a thick liquid?

I followed this recipe for a red wine and bacon steak sauce. The sauce didn't thicken at all, the result was mostly boiled in red wine bacon, which wasn't bad, but wouldn't spread on my steak at all. How can I make this into a thicker sauce? I…
Eric
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gooseberry "turnover" filling very thick

We got a lot of gooseberries from the garden, so I decided to make some gooseberry turnovers. I found a simple recipe online: puree the berries, add bread-crumbs, cornstarch and sugar. Mix it, and fill some puff pastry. In the over, done! But, the…
Joris
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Which thickeners work well with dairy?

I know from experience that arrowroot doesn't work very well, so I'm curious to know which ones actually do. Thanks a lot for any help!
cptloop
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What are the (most common) different ways to thicken sauces and gravies?

I know of a few ways to thicken sauces and the like: Egg (protein) Flour (protein / starch) Starch (cornstarch etc) Reduction (reducing watery component) Are these the only common ones, or what else should a cook keep in his repetoire?
Max
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When to use a roux or a beurre manié

What difference does it make to use a roux or a beurre manié ? Are there any rules about their usage, or are they both interchangeable?
HeDinges
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How can I thicken French Onion chip dip?

Many store-bought chip dips have a firm, thick texture that's hard to replicate at home. If I draw a Ruffles chip through a commercial French Onion Dip, I can still see the ridges in the dip the next day. I've experimented with several thickeners,…
Omnivore
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Do foamed eggs whites thicken liquid in a batter?

Do foamed eggs whites, folded into a batter including some liquid, contribute to the thickening of that liquid? A class of English 'puddings' are those derived from 'lemon surprise pudding'. In these baked puddings a sponge forms on top and a…
Dan Gravell
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Cork-like flavour in "tasteless" Xanthan Gum

I recently discovered xanthan gum and bought a jar to try this amazing thickener for myself. When opening the jar I however noticed a slightly "corked" smell to the powder itself. I made a thick (~5g/1L) mixture with water to see if the taste was…
Mats
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Steak pie filling thickener

for all bakers out there, which pie thickener do you use? I have tried to use Modified starch which smell bad when making slurry then pour in hot gravy liquid and I have noticed it changes its taste a bit but thicken very nicely. I would like to…
user222452
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